Description
Light and airy souffle pancakes made with whipped egg whites, milk, flour, and a hint of vanilla. These fluffy pancakes are cooked gently on the stovetop for a golden brown finish and a delicate texture, perfect for a special breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 tablespoons whole milk
- 2 egg yolks
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Egg Whites & Sweetener
- 3 egg whites
- 2 tablespoons granulated sugar
Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water (for cooking)
Instructions
- Mix Dry Ingredients: Whisk together the flour and baking powder in a mixing bowl. Set aside.
- Combine Wet Ingredients: In another bowl, whisk together the milk, lemon juice, and egg yolks. Gradually add the dry ingredients to the wet mixture, whisking until smooth. Set aside.
- Whip Egg Whites: In a large mixing bowl, use a hand mixer to beat the egg whites until they start turning white. Slowly add the sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk mixture in three batches to maintain the airy texture.
- Prepare Pan: Preheat a non-stick pan over medium-low heat for 1 minute. Add a teaspoon of avocado oil and use a paper towel to spread it evenly across the pan.
- Cook Pancakes: Using a large ice cream scoop, place the souffle batter onto the hot pan. Add one tablespoon of water around the pancakes, reduce heat to low, cover with a lid, and cook for 5 minutes or until the bottoms are golden.
- Flip and Finish Cooking: Carefully flip the pancakes and cook covered for another 5 minutes or until golden and cooked through.
- Serve: Remove pancakes from the pan and serve immediately with your preferred toppings.
Notes
- Use a gentle folding technique to preserve the air in the egg whites for maximum fluffiness.
- Cook on low heat to prevent burning and ensure even cooking through the thick batter.
- Adding water and covering the pan helps steam the pancakes, keeping them light and airy.
- Serve with fresh fruit, syrup, or whipped cream for enhanced flavor.
- Make sure to use room temperature eggs for better whipping volume.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 55 mg
